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Kim B.,Raspberry | Kim A.-J.,Sempio Foods Co. | Shin J.-K.,Jeonju University
Korean Journal of Food Science and Technology | Year: 2013

The purpose of this study was to investigate the inactivation effect of intense pulsed light (IPL) on Micrococcus roseus, an irradiation-resistant bacterium isolated from laver, and the commercial feasibility of this sterilization method on dried laver. The inactivation of M. roseus in cultivated plates increased with increasing light intensity and treatment time. Approximately 6.6 log CFU/mL reduction of the cell viability was achieved with IPL treatment for 3 min at 1,000 V of light intensity, tailing was not shown. In addition, the inactivation rate of M. roseus increased with increasing pulse number at same light intensity and treatment time. The killing efficiency for M. roseus increased with by decreasing the distance between the light source and the sample surface. Source

Kim A.-J.,Sempio Foods Co. | Shin J.-K.,Jeonju University
Korean Journal of Food Science and Technology | Year: 2015

Intense pulsed light (IPL), a nonthermal technology, has attracted increasing interest as a food processing technology. However, its efficacy in inactivating microorganisms has not been evaluated thoroughly. In this study, we investigated the influence of IPL treatment on the inactivation of Escherichia coli O157:H7 depending on light intensity, treatment time, and pulse number. Increased light intensity from 500 V to 1,000 V, raised the inactivation rate at room temperature. At 1000 V, the cell numbers were reduced by 7.1 log cycles within 120 s. In addition, increased pulse number or decreased distance between the light source and sample surface also led to an increase in the inactivation rate. IPL exposure caused a significant increase in the absorption at 260 nm of the suspending agent used in our experiments. This indicates that IPL-treated cells were damaged, consequently releasing intracellular materials. The growth of IPL-irradiated cells were delayed by about 5 h. The degree of damage to the cells after IPL treatment was confimed by transmission electron microscopy. ©The Korean Society of Food Science and Technology. Source

Hong H.J.,Jeonju University | Kim A.-J.,Sempio Foods Co. | Park H.R.,Jeonju University | Shin J.-K.,Jeonju University
Korean Journal of Food Science and Technology | Year: 2013

Application of intense pulsed light (IPL) treatment is an emerging technology with interesting prospects in food preservation. However, information concerning the factors affecting the inactivation of microorganisms and their impact on the quality of fresh-cut food is scarce. In this study, the effects of IPL treatment on the microbial inactivation and physicochemical change in paprika were determined. The viability of bacteria in paprika treated with IPL decreased slightly with the treatment time. In addition, water content was slightly decreased after IPL treatment regardless of the color of paprika. However, except in red paprika, sugar content increased after IPL treatment. The pH of paprika increased in all samples, and the polyphenol content decreased with treatment time, but these differences were very small. After IPL treatment of paprika, vitamin C content increased in yellow and red samples. Hunter color values-lightness (L), redness (a), and yellowness (b)-increased in red paprika, but all values decreased in orange paprika. Source

Park J.G.,Gyeongnam National University of Science and Technology | Lee D.-H.,Sempio Foods Co. | Moon Y.S.,Gyeongnam National University of Science and Technology | Kim K.-H.,Purdue University
Biochemical and Biophysical Research Communications | Year: 2014

Reversine has been reported to reverse differentiation of lineage-committed cells to mesenchymal stem cells (MSCs), which then enables them to be differentiated into other various lineages. Both adipocytes and osteoblasts are known to originate from common MSCs, and the balance between adipogenesis and osteogenesis in MSCs is reported to modulate the progression of various human diseases, such as obesity and osteoporosis. However, the role of reversine in modulating the adipogenic potential of lineage-committed preadipocytes and their plasticity to osteogenesis is unclear. Here we report that reversine has an anti-adipogenic function in 3T3-L1 preadipocytes in vitro and alters cell morphology and viability. The transforming growth factor-β (TGF-β) pathway appears to be required for the anti-adipogenic effect of reversine, due to reversine-induced expression of genes involved in TGF-β pathway and reversal of reversine-inhibited adipogenesis by inhibition of TGF-β pathway. We show that treatment with reversine transformed 3T3-L1 preadipocytes into MSC-like cells, as evidenced by the expression of MSCs marker genes. This, in turn, allowed differentiation of lineage-committed 3T3-L1 preadipocytes to osteoblasts under the osteogenic condition in vitro. Collectively, these findings reveal a new function of reversine in reversing lineage-committed preadipocytes to osteogenesis in vitro, and provide new insights into adipose tissue-based regeneration of osteoblasts. © 2014 Elsevier Inc. All rights reserved. Source

Sempio Foods Company | Date: 2016-06-01

Fruit and vegetable salads; Vegetable stocks and bases; Vegetable soups; Marmalade; Jams; Vegetable concentrates for culinary purposes; Vegetable concentrates used for seasoning; Fruit juices for cooking; Vegetable juice for cooking; Foods prepared from bean curds; Soya milk (milk substitute); Tofu; Tofu skin; Processed egg foodstuffs; Meat stock; Processed dairy products; Olive oil for food; Fish stock; Pre-packaged dinners consisting primarily of fish. Yeast extracts for food; Soy sauce; Fermented hot pepper paste; Soya bean paste; Seasonings; Compound chemical seasoning, namely, monosodium glutamate (MSG); Sauces; Dipping sauces; Mayonnaise; Dressings for salad; Barbecue sauce; Pasta sauce; Hot Sauce; Vinegar; Ketchup (sauce); Ready-made sauces; Meat tenderizers for household purposes.

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